Chewy Ginger Molasses Cookies
There’s nothing quite like a soft, chewy ginger molasses cookie around the holidays! These ones are thick and full of cozy flavor. Add them to your cookie rotation this Christmas! They’re perfect to give as cookie gifts too!
Ingredients
- ¾ cup unsalted butter (room temperature)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup molasses
- 2½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground clove
- granulated sugar (for rolling cookies)
Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper. Set aside. Fill a small bowl with granulated sugar and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Add the egg and mix to combine well. Add the molasses and mix on low speed until incorporated.
- In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- With the mixer on low speed, add the dry ingredients in two portions until just combined. Do not overmix.
- Using a large cookie scoop, portion out dough (about 2 oz.). Use your hands to roll the dough into a ball and roll in the bowl of sugar.
- Place cookies on prepared baking sheet about 2 inches apart. Using your hand or a cup, gently flatten the tops of the cookies.
- Bake one sheet at a time for 12 minutes, or until the tops of the cookies have cracks. Remove the cookies from the oven and cool on the baking sheet for 10 minutes.
- Carefully transfer cookies to a wire rack to cool.
Notes
- Cookies stay fresh in an airtight container at room temperature for one week
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